coconut cream pie

Coconut cream pie
2 -3.4 oz each instant vanilla pudding mix
2 c cold milk
1 -8 oz container of whipped topping
1 cup coconut
Beat pudding mixes and milk in a large bowl with a whisk for 2 minutes. Stir in 1 cup of whipped topping and 3/4 cup coconut. Immediately pour into  crust that has been baked for 30 minutes in 350 oven. Refrigerate for 4 hours until set. Meanwhile toast remaining coconut. Top pie with remaining whipped topping and coconut.
How to toast coconut
Oven method:
spread 1 cup on a cookie sheet and bake 325 until browned. This will take 5-10 minutes, stir a few times while toasting.